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    Italian Chicken Rolls


    Source of Recipe


    Betty Crocker

    List of Ingredients





    4 boneless skinless chicken breast halves
    2 slices provolone cheese, cut in half
    4 thin slices pastrami
    1/3 cup seasoned bread crumbs
    1/4 cup grated Romano or Parmesan cheese
    2 tablespoons finely chopped fresh parsley
    1/4 cup milk

    Recipe



    Heat oven to 425ºF. Grease square pan, 8x8 inches. Flatten each chicken breast half to 1/4" thickness between plastic wrap or waxed paper. Place piece of Provolone and slice of pastrami on each chicken piece. Fold long sides of each chicken piece from short side; secure with toothpick. Mix bread crumbs, Romano cheese and parsley. Dip chicken rolls into milk, then coat evenly with bread crumb mixture. Place seam sides down in pan. Bake uncovered about 30 minutes until chicken is no longer pink in center. Serves 4.

    To freeze: freeze unbaked chicken rolls uncovered about 1 hour or until firm. Wrap tightly in heavy-duty aluminum foil; label. Freeze no longer than 2 months. to bake from freezer, about 1 1/4 hours before serving, heat oven to 375ºF. Grease square pan, 8x8 inches. Place chicken rolls in pan. Bake uncovered about 50 minuts or until chicken is no longer pink in center.

 

 

 

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